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Tuscan Spinach and Sun-Dried Tomato Chicken Roulades

Elegant chicken breast roll-ups filled with a creamy spinach and feta mixture, finished with sun-dried tomatoes and a savory pan sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 roulades
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 chicken breasts boneless skinless
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp garlic powder
Filling
  • 4 oz cream cheese softened
  • 0.5 cup feta cheese crumbled
  • 2 cups fresh spinach chopped
  • 0.25 cup sun-dried tomatoes oil-packed, chopped
  • 2 cloves garlic minced
Cooking & Sauce
  • 1 tbsp olive oil
  • 0.5 cup chicken broth or white wine
  • 1 tbsp butter cold

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap
  • Oven-safe skillet
  • Toothpicks (optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pound chicken breasts between plastic wrap until they are 1/4 inch thick.
  3. Mix cream cheese, feta, spinach, minced garlic, and chopped sun-dried tomatoes in a bowl.
  4. Season chicken with salt, pepper, garlic powder, and Italian seasoning. Spread filling onto each breast.
  5. Roll chicken tightly and place seam-side down.
  6. Sear in hot oil in an oven-safe skillet for 2-3 minutes per side until golden.
  7. Transfer skillet to oven and bake 15-20 minutes (165°F internal temp). Remove chicken to rest.
  8. Deglaze pan with broth/wine, simmer 3 mins, whisk in butter, and pour over chicken.

Notes

If using frozen spinach, thaw and squeeze out ALL excess water to prevent watery filling. Secure with toothpicks if the rolls feel loose.